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Easy Slow Cooker Pulled Pork Sliders: Best 5-Ingredient Recipe

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These Easy Slow Cooker Pulled Pork Sliders are made with just five simple ingredients and minimal prep. The pork comes out tender, juicy, and packed with flavor, perfect for game day, summer cookouts, or lazy weeknight dinners.

Ingredients

Scale
  • 3–4 lbs pork shoulder (or pork butt)
  • 1 cup barbecue sauce
  • ½ cup chicken broth (or beef broth)
  • 2 tablespoons brown sugar (packed)
  • 1 tablespoon apple cider vinegar
  • 1 teaspoon garlic powder
  • 1 teaspoon smoked paprika (optional)
  • Salt and black pepper to taste
  • 12 slider buns (or Hawaiian rolls)
  • Butter, for toasting (optional)
  • Coleslaw (optional, for topping)
  • Pickles (optional)

Instructions

  1. Trim the pork shoulder. Place the pork on a cutting board. Use a sharp knife to trim off any large, thick pieces of fat—but leave a thin layer (about ¼ inch) to keep the meat moist. Pat the pork dry with paper towels. Season generously with salt, black pepper, and garlic powder on all sides.
  2. Mix the sauce base. In a small bowl, whisk together the barbecue sauce, chicken broth, brown sugar, apple cider vinegar, and smoked paprika (if using). Taste it—it should be sweet, tangy, and slightly smoky. Adjust with more vinegar or sugar to your preference.
  3. Layer the slow cooker. Pour about ¼ cup of the sauce mixture into the bottom of the slow cooker. Place the seasoned pork shoulder on top. Pour the remaining sauce over the pork, making sure to coat the top and sides.
  4. Cook low and slow. Cover the slow cooker with the lid. Cook on LOW for 8 hours or on HIGH for 5–6 hours. About 30 minutes before the end, check the internal temperature with a meat thermometer; it should be at least 195°F for easy shredding.
  5. Shred the pork. Carefully transfer the cooked pork to a large cutting board or baking sheet. Reserve the cooking liquid in the slow cooker. Using two forks or meat claws, shred the pork into bite-sized pieces. Discard any large pieces of fat or bone (if using bone-in).
  6. Return the pork to the sauce. Place the shredded pork back into the slow cooker with the reserved liquid. Stir to combine, making sure every strand is coated. Taste and adjust seasoning—add more barbecue sauce, salt, or a splash of vinegar if needed. Let it sit on WARM for 10–15 minutes to absorb the flavors.
  7. Optional: Crisp the edges. For a texture contrast, spread the shredded pork on a baking sheet in a thin layer. Broil on HIGH for 3–5 minutes until the edges are caramelized and slightly crispy.
  8. Toast the buns. While the pork rests, slice the slider buns in half. Spread a thin layer of butter on the cut sides. Toast them in a skillet over medium heat for 1–2 minutes, or on a baking sheet under the broiler for 30 seconds.
  9. Assemble the sliders. Pile the pulled pork onto the bottom halves of the buns. Top with coleslaw and pickles if desired. Place the top buns on and press gently. Serve immediately.

Notes

For best results, do not skip the sear if you have time—it adds deep flavor. Avoid lifting the lid too often during cooking. The pulled pork tastes even better the next day. Leftovers freeze well for up to 3 months.

Nutrition

Keywords: slow cooker pulled pork, pulled pork sliders, easy pulled pork, 5-ingredient pulled pork, barbecue sliders, game day recipe, slow cooker recipe

Find it online: https://forkmila.com/easy-slow-cooker-pulled-pork-sliders-best-5-ingredient-recipe/